1. Heat half a tbsp of oil in a non-stick pan. Add the cumin and let them brown. Add the slit green chillis and saute for a few seconds, add the sliced onion and saute for 4 mins on medium heat. Lastly add the chopped coriander and saute further for a min. Remove and keep aside.

2. In the same pan, add a tsp of oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 4-5 mins). Remove and keep aside.

3. Grind the sauteed onions, coriander, tomato, tamarind along with salt, to a smooth paste adding a few tbsps of water.Transfer it to a bowl.

4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the chutney.